Cranberry Orange Swirl Cake (Print View)

A vibrant cranberry and orange swirl creates a moist, tangy-sweet holiday dessert that's sure to please.

# Components:

→ Cranberry Swirl

01 - 1 ½ cups fresh or frozen cranberries
02 - ½ cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1 ½ cups all-purpose flour
06 - 1 teaspoon baking powder
07 - ¼ teaspoon baking soda
08 - ¼ teaspoon salt
09 - ½ cup unsalted butter, softened
10 - ¾ cup granulated sugar
11 - 2 large eggs, room temperature
12 - ½ cup sour cream
13 - ¼ cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - ¼ cup powdered sugar
17 - Orange zest or sugared cranberries

# Directions:

01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, orange juice, and zest. Simmer over medium heat for 8 to 10 minutes until cranberries burst and mixture thickens. Remove from heat and cool slightly, then puree or mash until smooth.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in sour cream, orange juice, vanilla extract, and orange zest until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
06 - Pour half of the batter into the prepared pan and smooth the surface. Spoon half of the cranberry mixture over the batter. Add the remaining batter followed by the remaining cranberry mixture on top.
07 - Using a skewer or knife, gently swirl cranberry and orange batters together in a spiral pattern, taking care not to overmix.
08 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - If desired, dust with powdered sugar and garnish with additional orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The cranberry and orange combination tastes like the holidays without being heavy or cloying—it's bright, festive, and genuinely balanced.
  • It looks absolutely stunning on the table with those crimson swirls, but it's honestly easier to make than people think.
  • The sour cream keeps the cake tender and moist, while the fresh citrus keeps everything tasting alive and not overly sweet.
02 -
  • If you skip letting the cranberry mixture cool before swirling, it will sink straight to the bottom instead of creating those beautiful ribbons. I learned this the hard way—the cake still tasted amazing, but the visual magic was lost.
  • Room temperature ingredients make a massive difference in how smoothly everything blends together. Cold eggs and cold sour cream create lumps that take forever to incorporate.
  • That skewer swirl is delicate work. Less is more—three or four gentle strokes create better definition than going crazy with the knife. You want visible swirls, not a muddy brown cake.
03 -
  • If you want an even more dramatic presentation, try candied orange peel on top instead of just zest—it adds texture and looks absolutely elegant.
  • If you don't have sour cream, Greek yogurt works beautifully and adds a slightly deeper tang that's honestly delicious in this cake.
  • For a richer flavor, use half sour cream and half Greek yogurt, or even replace some of the sour cream with cream cheese for a more decadent version.
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